Substitute Milk + lemon juice or vinegar for Buttermilk
What buttermilk does in a recipe: Adds acidity and tenderness; its acid activates baking soda for lift.
Milk + lemon juice or vinegar
per 1 cup buttermilk
US1 Tbsp lemon juice or white vinegar + enough milk to reach 1 cup; rest 10 min
Metric240 ml milk + 15 ml acid
Pantry stapleBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeSesame-freeContains dairy
The acid curdles the milk, mimicking buttermilk's tang and soda-reactivity.
What changes: Slightly thinner than real buttermilk
Best for: Any recipe calling for buttermilk
Where Buttermilk is the substitute: substitute Buttermilk (in batters/marinades) for Plain yogurt
More options: all 4 Buttermilk substitutes
Common questions
- What is the ratio for substituting Milk + lemon juice or vinegar for Buttermilk?
- per 1 cup buttermilk — US: 1 Tbsp lemon juice or white vinegar + enough milk to reach 1 cup; rest 10 min. Metric: 240 ml milk + 15 ml acid.
- Why does Milk + lemon juice or vinegar work as a Buttermilk substitute?
- The acid curdles the milk, mimicking buttermilk's tang and soda-reactivity.
- What changes when you use Milk + lemon juice or vinegar instead of Buttermilk?
- Slightly thinner than real buttermilk
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